Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Search for, respond to and handle any security problems, issues, concerns and disaster emergency situations in accordance with all policies, procedures and regulations to ensure the safety and security of the hotel's assets, guests, and employees.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner. Perform all essential functions of Maintenance Technician 1 plus special skills in a particular trade: plumbing, electrical, carpentry, HVAC in an efficient, safe, accident-free manner.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.
Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.
Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
The Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function spaces. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.
Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.
Supervise and coordinate the Accounting Operations in the hotel to ensure accurate, timely and consistent reporting in accordance with policies and procedures, Federal, State and local laws and regulations. Assist and support the Director of Finance in maintaining control over income, expenses and the assets and liabilities of the hotel. Position is responsible for the daily operation of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes and internal controls. May recommend and implement operational changes.
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Bartenderis responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
The Restaurant Manager plans and manages the restaurant, room service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach. Manager manages accounts with travel throughout the year and negotiates rates for those accounts which travel on a consistent basis. Manager does not book group business. Groups (10 or more rooms per night) will be turned over to the group sales team.
The purpose of this role is to identify, ensure alignment and implement a talent management plan that addresses both the strategic and operational needs of the business. The Director of People & Culture leads and manages all aspects of the People & Culture function, supporting activities for the property while balancing, supporting and addressing challenges and opportunities. The PRD acts as the strategic advisor to the Executive Committee on all people related matters and reports directly to the General Manager with direction from the Regional Director of People & Culture.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
Supervises front office staff ensuring an efficient operation producing excellent results for our customers. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
The Area Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function space for multiple hotels. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the hotel operations. Recommends the area's budget and manages expenses within approved budget constraints. May have responsibility as a member of the Hotel Executive Committee.
Inspire, motivate and create a customer focus and sales oriented environment within every department of the business to drive excellence in market reputation, associate engagement, overall financial excellence and owner satisfaction.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Set-up, maintain and break down buffet for breakfast, lunch and/or dinner in a safe, accident-free manner. Assist the guests as needed to ensure that all foods are properly served.
Responds in a professional and courteous manner to telephone inquiries regarding reservations and hotel information by providing accurate and timely information and service. Use selling techniques to make reservations that support the properties selling strategies. Maximizes yield opportunities and meets revenue goals, as established by leadership.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Line Cook is to ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Line Cook is to ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
The Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities, possess a general understanding of body treatments and be willing to train in our spa’s specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests. They must hold and maintain a current state license and required insurance.
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Our Overnight Restaurant Cleaner ensures sanitation standards and cleanliness in all areas of Dirty Habit including the kitchen, restaurant, meeting spaces, restrooms, patio and back-of-house areas, in preparation for the following day’s business. Performs other duties as assigned, requested or deemed necessary by management.
